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Zucchini Panini

The warm cheese oozes from the crisp toasty bread, the zucchini lightens the flavor, and the olive paste adds a salty contrast. Serve this hearty sandwich with a bowl of Swiss Chard and Tomato Soup with Poached Eggs for a delicious Sunday supper.

Serves 2

 

INGREDIENTS:

  • 4 slices ciabatta or other chewy rustic bread, split
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons black olive paste or pesto
  • 4 ounces Asiago, imported Italian provolone, or Fontina Valle d’Aosta, sliced
  • 1 medium zucchini, grilled

 

 

INSTRUCTIONS:

  1. Brush one side of each slice of bread with the oil. Spread the opposite side of 2 slices with the olive paste. Place the cheese on top of the olive paste. Add the zucchini and close the sandwiches (oiled sides out), pressing down firmly.
  2. Heat a ridged grill pan or heavy skillet over medium heat. Add the sandwiches, weight them down with a heavy pot or its lid, and cook until they are toasted on the bottom, about 4 minutes. Turn the sandwiches over and cook for 3 minutes, or until the cheese is melted and the sandwiches are toasted on both sides.
  3. Cut the panini in half and serve hot

 

SERVING SUGGESTIONS:

  • Side Salad: Serve the Zucchini Panini with a fresh side salad to add a crisp and refreshing element to the meal. A simple green salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette dressing would be a perfect accompaniment.
  • Roasted Vegetables: Pair the panini with a side of roasted vegetables such as bell peppers, onions, or eggplant. The caramelized flavors of the roasted veggies will complement the zucchini and add depth to the meal.
  • Soup: Enjoy the Zucchini Panini alongside a warm bowl of soup, such as tomato soup or minestrone. The combination of a comforting soup and a flavorful panini creates a satisfying and complete meal.

 

Zucchini Panini is a delicious and satisfying sandwich that features thinly sliced zucchini as the star ingredient. This vegetarian delight is a great way to incorporate more vegetables into your meal while enjoying a flavorful and hearty sandwich.

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I am BRENDA GANTT

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.